Vegan Greek Pasta is the healthy, carby goodness we can get behind. Grab a bowl and get ready for a lip smacking good-time!

Bringing all those amazing Greek flavors together with this delicious and hearty Vegan Greek Pasta dish. Tender pasta, protein-packed navy beans, marinated artichokes, and briny kalamata olives are coated in delicious lemony flavors and Greek spices that are sure to make your belly happy.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

I absolutely adore Greek food. I spent ten days in Santorini, Greece after graduating high school.  It was truly heaven on earth. I fell in love with all those amazing Greek flavors.

This pasta dish is a nod to the Greek cuisine. As you know Greeks LOVE their olive oil and lemons. Most Greeks would probably feel this dish is a travesty since we don’t use any oil, so that is why we are calling it a nod to the Greek cuisine.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Santorini

Have you been? Let me just say that life feels so relaxed and slower there and the vistas are beyond amazing. It’s like God spent some extra time there making it absolutely beautiful. AND the food, don’t even get me started, the food is so fresh and delicious!

Greek Recipes

If you are looking for more Greek recipes, here is a list of some that you may wish to check out!

• Vegan Pastitsio
• Greek Potato Salad
• Vegan Spanakopita Rolls
• Vegan Greek Chickpea Salad
• No Oil Greek Salad
• Greek Lemony Bean and Potato Soup

I’ll let Mom tell you more!

Hi!  Robin here.

We certainly hope you give this deliciousness a try. If you love the flavors of Greek food, then you’ll enjoy this Whole Food Plant Based nod to the Greek cuisine! You will want to throw napkins around the kitchen after the first bite!

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Ceramic/enamel lined Dutch oven, deep skillet, or similar large stock pot.

Vegan Greek Pasta

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 Minutes (+4 Minutes)
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Greek

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Description

Bringing all those amazing Greek flavors together with this delicious and hearty, oil-free Vegan Greek Pasta dish that is brimming with wholesome goodness. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

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Base Ingredients:

• ½ cup red onions, fine dice
• 2 Tablespoon minced garlic
• 1 Tablespoon GF flour *
• ¼ cup vegetable broth *
• 1 cup + 2 Tablespoons water
• 1 Tablespoon + 1 teaspoon lemon juice (+/-)
• Pinch lemon zest (+/-)
• 1 – [ 14 oz. can ] petite diced tomatoes
• 1 Tablespoon tahini
• 1 Tablespoon nutritional yeast
• ¼ teaspoon baking soda *

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onion flakes
• 2 ½ teaspoons dried oregano
• 1 teaspoon dried basil
• Large pinch dried dill weed
• ¾ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)
• ¼ teaspoon red pepper flakes (optional)

Other Ingredients:

• 1 cup cooked navy beans
• 8 oz. penne pasta (or pasta of choice) *
• ¼ to ½ cup kalamata olives, chopped (+/-) *
• 1 – [ 15 oz. can/jar ] artichokes, drained and rinsed *

Optional Toppings:

• Nutritional Yeast or Vegan Parmesan Cheese
• Freshly chopped parsley

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Instructions

1. Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside, then transfer the cooked pasta into the sauce in Step 5.
2. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
3. In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced red onions, sauté over medium-high heat for 7 to 9 minutes to soften, then add the finely minced garlic and flour and sauté over medium heat for several minutes.
4. Add all the remaining Base Ingredients (except for the baking soda), then increase the heat to a boil, then immediately lower to a simmer, add the Spice/Herb Mix, stir well to combine, then add the baking soda. Simmer on low for 4 minutes.
5. Next add the cooked navy beans, sliced kalamata olives, and cooked pasta, stir well to combine. Simmer on low for 2 minutes, then tuck in the artichoke hearts into the dish and allow to cook for two minutes or until the artichoke hearts are heated through. Then remove from the stove and allow to sit undisturbed for 4 minutes to allow the flavors to marry and the pasta to absorb the flavors.
6. Serve topped with nutritional yeast or Vegan Parmesan Cheese and a sprinkle of fresh parsley.

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Notes

*Tips for Success: 

• Amount of Pasta: While it is very tempting to use more pasta then the 8 oz.; it is important to understand that the more pasta you use, the less sauce will be available for this dish and it will become dry.  We found that 8 oz. is the perfect pasta to sauce ratio for this dish.
• Lemon and Lemon Zest: Greek dishes are known for being lemony as Greeks use a lot of lemons in their cooking. This dish is completely customizable; you can use as much or as little lemon as you wish.
• Kalamata Olives: We love kalamata olives, feel free to ramp up the amount of olives (or not use them at all) in this dish. They add a nice brininess to the dish.
• Marinated Artichoke Quarters: Please read the labels.  Select artichokes that are not marinated in oil.  Also, we add them at the very end to help keep them in tact as they tend to fall apart.  If you don’t mind the separated artichoke leaves, then add them when you add the navy beans.

Notes Continued:

*Flour:  We used Bob’s Red Mill gluten free all-purpose baking flour blend.  You can use the flour of your choice.

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Sauce thickness:  This sauce is not a thick sauce, but it is very light and delicious.  After you remove the skillet from the stove and allow it to sit to absorb flavors, it will very slightly thicken.

*Baking Soda:  The baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes.  We use it in this dish to remove some of the tomato acidity without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4

*Storage:  Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.